From A Passion for Potatoes, Paul Gayler,
Kyle Cathie, 2009.
Whether
this is the true Dauphinois or not I’m not sure but it certainly is a tasty
one.
I took
500g of potatoes, peeled them and used the mandolin to slice them thinly. I
then layered them in a casserole that had been rubbed with a garlic clove and
well greased with butter. At each layer I sprinkled a little salt and freshly
ground black pepper.
I now beat
an egg in 150ml cream and 200ml milk. This was poured over the potatoes, the
top was dotted with butter, and the casserole placed in a 190ºC oven for a
little over an hour.
It came
out browned beautifully crispy on top and the liquids had been absorbed by the
potatoes making them soft and richly creamy. A wonderful dish. I don’t care
whether it’s the real Dauphinois or not—I loved it.
Taste: ✔✔✔✔
Ease of
cooking: ✔✔✔✔
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